Monday, May 26, 2014

Old-Fashioned Beef and Vegetable Soup (PCP)

  • 1 pound boneless beef short ribs, trimmed and cut into 1/2-inch pieces
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 8 ounces cremini mushrooms, trimmed and sliced 1/2 inch thick
  • 1 onion, chopped fine
  • 2 tablespoons tomato paste
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry red wine
  • 6 cups beef broth
  • 1 pound red potatoes, cut into 3/4 pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 2 celery ribs, cut into 1/2-inch pieces
  • 2 bay leaves
  • 2 tablespoons minced fresh parsley
Yet another occasion where something didn't really translate from ingredients list to grocery list.  All these carrots and a few parsnips are supposed to stand in for potatoes and celery ribs.
No, it didn't really work.

Mise en place.  I think I have already browned the short ribs since there's no picture of me browning them?

Heat 2 teaspoons oil over medium heat.  Add mushrooms and onion and cook until softened.

Stir in tomato paste, thyme, and garlic.  Cook until fragrant.

Stir in flour and cook for 1 minute.

Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute.
Stir in broth, carrots, all the vegetables I didn't have, bay leaves, and beef.  Bring to high pressure for 15 minutes and naturally release pressure.

I guess beef soup isn't really supposed to be a meal unto itself.  Particularly when a recipe or execution of one like this lacks much variety of vegetables.  I think I rather eat a beef stew instead.
However, I used Better than Bullion for the broth and it worked fine.  Amazing to have perfectly tender short ribs in such a short period of time.